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Victoria's golden pineapple cake

Victoria's golden pineapple cake

Total Time
50 min
15 min
35 min
This cake has a taste of the tropics and is just delicious served with a dollop of extra yoghurt. No wonder it's a favourite with followers of @victoria.on.ww.



1 medium

99% fat-free, plain or natural yoghurt, unsweetened

150 g

White self-raising flour

½ cup(s), (75g)

Bicarbonate of soda

¼ tsp

Ground cinnamon

1 tsp

Rolled oats, dry

½ cup(s), (45g)

Brown sugar

55 g

Shredded or desiccated coconut

cup(s), (desiccated), (25g)

Canned pineapple in natural juice, drained

440 g, crushed variety


  1. Preheat oven to 160°C. Lightly spray a 10 cm x 20 cm (base measurement) loaf tin with oil and line base and sides with baking paper.
  2. Whisk egg and yoghurt in a large bowl until smooth. Sift flour, bicarbonate of soda and cinnamon over yoghurt mixture, then add oats, sugar, coconut and pineapple. Stir until combined.
  3. Spoon mixture into prepared tin. Bake for 35 minutes or until golden and a skewer inserted into the centre comes out clean. Stand cake in tin for 5 minutes before transferring to a wire rack to cool. Cut into 12 slices to serve.


COOK'S TIP: Serve slices topped with a dollop of 99% fat-free plain yoghurt. TO REFRIGERATE: Store cake in a reusable container for up to 3 days.